Best Chocolate Chip Cookie Recipe

The Best Chocolate Chip Cookie recipe around!  But don’t just take MY word for it! Read the comments and see for yourself!

Better yet….MAKE THEM!  You won’t be sorry!


5 from 1 reviews
Best Chocolate Chip Cookie Recipe
Preheat oven to 350 degrees F
Yield: 24- 4 ounce cookies
  • Unsalted Butter room temperature 2 sticks (226g)
  • Granulated Sugar 1 cup (200g)
  • Light Brown Sugar 1 cup (210g)
  • Salt ½ teaspoons (3g)
  • Vanilla Extract 2 teaspoons
  • Eggs 3 Large (150g)
  • All Purpose Flour 3 c (390g)
  • Baking Soda 2 teaspoons (10g)
  • Chocolate Chips or Chunks 3c (510g)
  1. In the bowl of the Kitchen Aid Mixer cream the butter and both sugars with the paddle attachment until light and fluffy.
  2. Combine the eggs and vanilla extract together and slowly add to the creaming butter mixture on medium speed being sure to mix well in between additions. Stop the mixer every so often and scrape the sides of the bowl to incorporate well.
  3. Sift the flour and baking soda and salt together, then add to the mixer all at once and mix on low speed just until combined. DO not over mix.
  4. Add in the chocolate chips and combine well.
  5. With a 2 ounce cookie scoop (or simply drop dough by the heaping tablespoon) onto a parchment lined sheet pan spaced about 2 inches apart.
  6. Bake immediately for approximately 12-15 minutes or until desired browning.
**for those of you who prefer a softer style cookie here are some alterations you can make to this recipe:
Switch the AP flour to Bread Flour (3 c or 360g) Use all Brown sugar instead white granulated sugar.
Instead of Baking Soda, use Baking Powder.
Switch the butter out for solid vegetable shortening (or a combination of the two) as shortening has a higher melting point so it will stay solid during the baking process longer.
You can also chill the dough before baking to help the cookies from spreading too much.

Cookies will stay fresh in an airtight container at room temperature for up to 6 days
You can freeze un baked dough for up to 2 months





  1. says

    Just made a batch of the cookie dough tonight. They had a hell of a great sale on dark chocolate chunk-chips and white chocolate chips at the store today… Will refrigerate the dough overnight though as I have other things baking right now….

    I DEFINITELY plan on making a batch of this as a chocolate-cookie dough and add in Chocolate-Mint chips ….. for dunking in a nice cup of Mocha!

  2. Jubay says

    hi gretchen! i enjoyed watching jayson… that is what we are we are new to baking… i can relate to him… and i love your shots too… thanks as always

  3. Bob says

    I have three questions. First, do you use kosher salt or iodized salt and why? Second, if I am using small line sheet pans and need to bake the cookies in several batches, will the baking soda release the carbon dioxide for the later batches. How much time do I have to do the batches? Third, should I rotate the sheet pan after 5 or six minutes to even the browning?

    Thank you.


    • Gretchen Price says

      I use iodized
      Its the way I learned in school CLICK HERE and its the most common for people, so I try no to confuse people with too many different uncommon things. (lots of overseas viewers) I use Kosher salt at home though, I like the large grains and feel I can control my cooking with it better.
      The baking soda will be fine if you wait (it can sit for days)
      I freeze my cookie doughs
      Yes to rotate if your oven seems to have hot spots

  4. jeshera says

    Gretchen, you have been accused of being a FANTASTIC Pastry Chef. How do you plead. ..? Lol All jokes aside Gretchen, this is another masterpiece!!! I did actually put 3/4 cup Gran. Sugar and 1 cup plus 1/4 cup of L.B Sugar. I kept everything else the same, its a great recipe. My hubby is going to culinary school, and he gave a cookie to one of his chefs and they LOVED it, (of course we gave you credit)and the cookies we made were with a 4oz cookie they were about as big as my hand!!!!! Hahaha. ^_^ keep on creating magic. Lol

  5. Sarahy says

    I timed this recipe by 6! They came out amazing everyone loved them and I have you to thank for that:) all the recipes I’ve tried on this website have never failed me. Thank you so much for your recipes and videos, wish I lived closer to go to your bakery.

  6. simon isaacs says

    hello G
    i made these and followed the recipe to the letter but they spread out like pancakes what can i add to the mix to help the speading !!! more flour ? will this help

    • Gretchen Price says

      Im sorry this happened, but the recipe is correct so You shouldn’t have to add anything to the mix, sounds like you measured wrong?
      is this a possibility?

  7. ATT says

    Hi Grethen,

    Can you please let me know how much brown sugar to add as your video added white, light brown and brown sugar, however your recipe only calls for white and light brown. Please let me know if it is an additional 1c of brown sugar for this recipe. I truly appreciate it. Thank you.

  8. wanie says

    hai there…if m not using brown it will be same result and should i sub with otjer ingredient or just use granulated sugar?

    • Gretchen Price says

      You can use all granulated, it wont be as good (less moist, they may be more dry) though, but it will work

  9. Danielle says

    Hi Gretchen, how come the choc chip cookies in the bakery look sort of square, like the dough has been folded instead of scooped? I like them square looking but mine turned out round when I used a scooper. How can I make them like the look at the bakery?
    Thanks for all great recipes & lessons..

  10. TjNurse93 says

    I purchased your volume 3 download cookbook and went to make these cookies per the recipe there. I was trying to find out what temp to cook them at, finally I found this on your website and it said 350. So anyway, I cooked them at 350 but they all spread out into large ‘pancakes’ instead of cookies, lol. Anyway, in comparing the two recipe’s it looks like there is less flour in this recipe above, than in the same recipe in the cookbook? The cookbook says 375grams and here it says 390. I don’t know that it should make that much difference, but I will try again with 390 grams instead of 375 and see what I get.

    • simon isaacs says

      i cook it at 390g and they still spread out ???? i know why i’m going to add another 1/2 cup of flour and see what happens and get back to you

  11. Amy Anderson says

    Hello Gretchen. I would like to make a cookie cake with this recipe, do I need to make any adjustments?

  12. Valerie says

    You weren’t kidding! These cookies are the best! I made these for a family gathering this past Thursday and they went fast!! I also made your Eclairs…..what a hit they were! Thank you for teaching me your tips and tricks. My family also thanks you!!

  13. Judy says

    Hi Gretchen,
    If I replace the baking soda with baking powder, is it still the same amount? Or will the amount be different? Also, do you have a good tutorial on cupcakes and cakes on your site? I am new to your website and need some instruction on how to level, prepare, and even freeze cakes.

  14. Yat Ali says

    Hi Gretchen! Do you think it is possible to keep these baked cookies for more than 6 days? Just like the store bought chocolate chip cookies? Planning to make a bunch of them in advance for our Eid celebration. Need them to last for at least a month. Is it possible and how? Thanks!

  15. Donna says

    Hi Gretchen, just had to let you know, I made this recipe two nights ago. OMG, they are out of this world. Needless to say, my husband ate them all ! You are not kidding they are addictive, so yummy. His words were, wow, these are REALLY good lol !! Thank you so much for sharing such a wonderful recipe with us !!

  16. michelle says

    Hi Gretchen :)
    I made your other c-chip recipe and LOVED them…. I have not made this recipe yet,,, out of these 2 recipes what one is your favorite? what one do you bake for your bakery?? thank you <3

    • Gretchen Price says

      Hmm, tough questions!
      It seems my favorite depends on the day!
      I guess I would say these, since I have had this recipe longer than the other! this was always my “go to” recipe on a late night cookie binge!

  17. carrie06 says

    Hi Gretchen,
    just started to make my cookies and I wonder if it’s the right amount of chocolate chips because it seems way too much too me when I compare with the amount of dough.
    In your recipe it’s written Chocolate Chips 510g for around 30 cookies, as I wanted to try the recipe with only 10 cookies, I made the calculation and it represents 170g.
    Thank you very much for your answer and all your fab recipes & videos ;-)

      • carrie06 says

        hello Gretchen,
        so it was the right amount, thank you very much for your quick answer, next time I’ll give it a shot with the whole quantity ;-)
        anyway, the cookies are delicious, crunchy on the outside and chewy in the inside.
        Thank you!

  18. Tania says

    Hi Gretchen,
    If i freeze my dough do I have to defrost it or can i bake it straight away ?
    Thank you for all your recipes :)

    • Gretchen Price says

      best to let it thaw slightly, enough so you can press it down a bit, not hard as a rock or it will bake on the outside but not the inside

  19. Kim Tan says

    Hi again ms. Gretchen… :) Just want to ask how long/ how many days will the cookies last when kept in an air tight container at room temp.? Thank you!

    • Gretchen Price says

      Cookie will stay fresh in an airtight container at room temperature for up to 6 days

      You can freeze un baked dough for up to 2 months

  20. Kim Tan says

    Hi there Ms. Gretchen!! :) Actually, I was watching your cookie dough cupcakes demo and saw you slice your choco chip cookie on that video… I knew at that moment when you sliced it… that it is chewy!! So I searched your recipe for choco chips cookies. Very very very yummy and chewy!! Thanks for sharing this recipe. I used half of the recipe… Instead using 1 1/2 egg, I used 1 egg and 1/8 cup of milk, I also used brown sugar instead of light brown… It was perfect!!! Made 32pcs. of cookies using 1oz. ice cream scoop. Thank you sooo much!! Now, I can bake my favorite chewy cookies at home. :)

  21. sevwandie says

    Can u suggest a receipe for almond butter cookies pls? I love your receipies, I made the red velvet cake last week, it was delicious.Thanks Gretchen.

  22. Tegan says

    I lost my favorite old stand-by recipe for chocolate chip cookies, so I decided to bake a double batch of yours for a function I was organizing. While I was making them, I kept praying that they would taste as great as everyone said. When the first batch came out of the oven and cooled, I’ll be honest, I was a little disappointed because I missed my old recipe. I took them to the function 2 days later, everyone kept telling me that these were the best cookies ever! I was pleased to tell them at that point that was the actual name of the recipe. :)

    I thought it was weird that I didn’t care for them a few days before, so I decided to try them again. And yes, they really are the best cookies. Don’t eat them right out of the oven. Have the willpower to wait and you will be very happy you did.

    Thank you for the recipe!!

  23. kathy says

    Gretchen, i discovered your site last week and let me tell you, I love it !!
    Anyway, I like soft cookies and have not been able to get that consistency until i try this recipe, I did the adjustment like you call on it and it was success on the first try !!!
    even my husband that likes hard cookies like them.
    It was no more than 30 minutes total on the prep and baking, GREAT for a fast snack on Saturday night.

  24. Evelyn says

    I tried this recipe and it came out wonderful. Although my dad is a diabetic and he would like them with less sugar. Can I take out maybe a cup of sugar out? Would it matter if I do?

  25. Aumama says

    Hi Gretchen ,,
    Love ur cake recipes so vvvv much as the result turns to be above excellent….
    Well I tried ur chocolate chip cookie recipe …I used digital scale for measuring the ingredients…
    1) the cookies after baking were oily
    2) the outer surface was not cracked n had peaks like in bakeries ….here in uk
    Waiting for ur guidance

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